Heat chicken and hot sauce in a skillet over medium heat. Stir in cream cheese and ranch dressing. Cook, stirring until completely mixed together and warm. Stir in half of the shredded cheese, and transfer the mixture to a crockpot. Sprinkle the remaining cheese over the top, cover, and cook on low until desired temperature. Serve with celery and crackers.

In a bowl, mix together the butter, graham cracker crumbs, powdered sugar, and 3/4 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 8x8 inch pan.

Melt the chocolate chips with the remaining peanut butter (can be done in microwave or using a double boiler) stirring occasionally until smooth. Spread over the peanut butter mixture. Refrigerate for at least one hour before serving.

**If using the microwave to melt, use caution not to burn the chocolate chips. If you don't have a double boiler, you can put a glass bowl in a pot of boiling water on the stove.

Ingredients

Directions

Rinse liver slices with cold water, and place in a medium bowl. Pour in enough milk to cover and let sit in the fridge for over an hour.)

While your liver soaks, melt 2 tablespoons of butter in a large skillet on medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.

When the butter has melted, turn the heat up to medium-high, and place liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

Mix together oil, ranch powder, dill and garlic powder. Pour it over the crackers. Let crackers sit for an hour or so and enjoy! (I like to make this in a big Rubbermaid container so I can shake it occasionally during that hour to evenly distribute the oils and flavors.)

In medium size pan, mix together rice, 2 cups milk, salt, cinnamon, nutmeg, sugar and raisins. Heat to a rolling boil, stirring often. Reduce heat and boil slowly for about 10 minutes. Mix 1/2 cup milk with 2 eggs and WITH A FORK, slowly stir it into the rice mixture. (If you do not stir quickly with a fork when you are adding it, your rice pudding will have cooked egg whites throughout it..) Continue to cook over medium heat until thickened. Stir in 1/2 tsp vanilla. Let cool 10 minutes.

Ahhh... the last month of the school year is always a hectic time... and thus, there isn't many new and exciting things being cooked up in my kitchen. It is finally break and I have time to try tons of new things. So stay tuned for more recipes!